Speculaas

21

PREP TIME

25 min

TOTAL TIME

2 hrs 10 min

Makes

30 cookies

Speculaas

Photo, Roberto Caruso.


Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 2 1/2 tsp cinnamon
  • 2 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp white or black pepper
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup unsalted butter , softened
  • 1 cup packed dark brown sugar
  • 1 egg
  • 1 1/2 tbsp sliced almonds

Instructions

  • WHISK both flours, spices, baking soda and salt in a bowl.
  • BEAT butter and sugar in a large bowl with an electric mixer on medium, scraping sides and bottom of bowl, until fluffy, about 3 min. Beat in egg. Reduce speed to medium-low and beat in flour mixture until just combined.
  • TRANSFER dough to a surface and knead until smooth, about 15 times. Divide in half and wrap in plastic wrap. Flatten into discs and refrigerate until firm, 1 hr.
  • PREHEAT oven to 350F. Line 2 baking sheets with parchment.
  • ROLL dough on a lightly floured surface to a scant ¼-in. thickness. Cut out shapes using 2 ½-in. cookie cutter, rerolling scraps and refrigerating as needed. Place cookies on prepared sheet and chill for 15 min.
  • LIGHTLY brush dough with water and gently press almonds to adhere. Bake until edges are browned, 14 to 15 min. Let cool for 5 min, then transfer to a rack to cool. Repeat with remaining dough.

Nutrition (per cookie)

  • Calories
  • 95,
  • Protein
  • 1 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 5 g,
  • Fibre
  • 1 g,
  • Sodium
  • 43 mg.

Kitchen Tip: Invest in a pastry brush with natural bristles to ensure even coating over speculaas cookies.

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